Hot Peaches Recipes

HOT PEACHES

Steps:

• In a medium bowl, combine the sugar and cinnamon. Toss the peaches in the sugar mixture until generously coated. Leave them in the mixture.
• In a large cast-iron skillet, melt the butter over medium-low heat. Add the peaches and fry on each side for 1 to 2 minutes, or until softened slightly. Pour the schnapps into the skillet and lightly stir the peaches around to absorb some of the flavor. Light the schnapps on fire. It should flame off quickly.
• Remove from the heat. Place the peaches over ice cream and drizzle with the remaining sauce from the skillet. Serve immediately.

HOT PEACHES AND CREAM

Steps:

• Preheat the broiler. Halve and pit the peaches, then lightly score the cut sides of each peach a few times with a knife.
• Combine the liqueur and butter in a medium ovenproof skillet over medium heat; cook, stirring, until the butter melts and the liquid just begins to simmer. Add the peaches, cut-side up, and cook until the bottoms begin to soften, about 4 minutes. Sprinkle each peach half with 1 teaspoon sugar and transfer the skillet to the broiler. Broil until the peaches brown in spots, about 3 minutes. Let cool slightly.
• Divide the peaches among plates and drizzle with the syrup from the skillet. Serve with the mascarpone.

GREG'S HOT PEACH PIE

Steps:

• Place 1 1/2 cup of flour and the salt into the work bowl of a food processor, and pulse briefly once or twice to combine. Add 9 tablespoons of chilled unsalted butter, and pulse 4 or 5 times, a few seconds per time, until the mixture looks like coarse crumbs. With the machine running, drizzle the peach nectar into the dough, 1 tablespoon at a time, until the dough gathers itself into a crumbly mass. Transfer the dough into a bowl, form into a ball, and wrap it in plastic wrap. Refrigerate to hydrate the dough, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the 4 chopped peaches into the food processor, and pulse to puree, about 1 minute. Add the minced habanero peppers, 1 teaspoon at a time, and puree until smooth. Place the remaining 6 sliced peaches into a bowl, and toss lightly with the habanero puree.
• In a bowl, mix 1/3 cup of flour, the white sugar, and 1/4 cup of softened unsalted butter until it forms a crumbly mixture; set the streusel aside.
• Cut the dough in half, and roll each half into a circle about 10 inches in diameter. Fit one dough circle into a 9-inch pie dish. Pour the peach-habanero filling into the bottom pie crust, and sprinkle with the crumbly sugar streusel. Fit the top crust onto the pie, and crimp with a fork to seal the edges. Cut several slits into the top crust for venting steam.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling and thickened, about 50 minutes.